Zucchini Cheddar and Herb Biscuits

READY IN: 24mins
Recipe by Sydney Mike

The recipe for these tasty little critters was found in Taste of Home's Fall Baking Cookbook, 2009. [NOTE: This recipe was edited on 19 Nov 2009 to include the draining or patting dry of the shredded zucchini!]

Top Review by Margie99

These were really good. I love that my kids scarf them up, as they do any biscuits, not knowing that they have zucchini in them. I didn't grease my baking sheet, I just put down a layer of parchment paper. Yum.

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees F & grease a large baking sheet.
  2. In a large skillet, saute the onion in butter until tender.
  3. In a large bowl, combine biscuit mix, parsley, basil, thyme & onion mixture.
  4. Stir in eggs & milk just until combined, then stir in zucchini & cheese.
  5. Drop by 1/4 cupfuls, 2 inches apart onto the prepared baking sheet.
  6. Bake 10 to 14 minutes or until golden brown.
  7. Serve warm, & if any are left over, refrigerate them!

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